This dish is super tasty - rich and luxurious thanks to the butter and miso, but also fresh and light thanks to the rocket and spring onions. It’s a winning combination! It literally takes only 15 minutes to pull together - faster than you could get delivery (and a whole lot cheaper and healthier!). Year-round I have rocket and spring onions in the garden - they’re some of the few crops that can handle all seasons so it’s easy to have your own supply 365 days (rocket apollo is my favourite!). They also don’t take up a lot of space, so they’re great crops to get started with. Want to learn more about how to set up your own little salad patch? Listen to episode 5 of my gardening podcast ‘Rooting for You’ - click here.
With a few staple ingredients on hand in the fridge, freezer and pantry you’re never more than 15 minutes away from a super-satisfying meal!
Don’t have a Thermomix or Thermo Cooker? Click here for the conventional recipe!
Serves 3
+ vegetarian
+ vegan (option)
+ dairy free (option)
+ egg free
Ingredients
300g dried udon noodles
1 cup (110g) frozen peas
100g water
60g butter or vegan butter
60g white miso paste
1 tsp faux-chicken stock powder
2 spring onions, thinly sliced
100g rocket leaves
1 tbsp shichimi togarashi*
Method
- Cook noodles according to package instructions. During the last 1 minute, add in the frozen peas. Drain and set aside in a large bowl.
- Meanwhile, place water, butter, miso paste and stock powder in TC bowl. Warm for 5 minutes, 80C, speed 3.
- Pour miso mixture over noodles and peas, add in spring onions and rocket and toss everything to combine.
Sprinkle with shichimi togarashi and serve. Delicious warm or chilled!
*Shichimi togarashi is a Japanese spice blend consisting of chilli flakes, seaweed, sesame seeds and more and adds a spicy umami kick to a variety of dishes. You can buy it premade from spice shops, or google the recipe and make your own!
For more of our FRESH and EASY Thermomix and thermo cooker recipes, check out…
